Rooftop beehives are a growing restaurant trend

Kathryn Rem

Wednesday

Jun 22, 2011 at 12:01 AMJun 22, 2011 at 10:16 PM

On a rooftop, high above Maldaner’s Restaurant in downtown Springfield, Ill., 70,000 bees are making honey that will be used in food served at the 117-year-old business. If everything goes well, Pierce expects to collect about 35 pounds of honey and 30 pounds of honeycomb.

On a rooftop, high above Maldaner’s Restaurant in downtown Springfield, Ill., 70,000 bees are making honey that will be used in food served at the 117-year-old business.

“Urban beekeeping is becoming more popular in other cities and goes along with what we do: buy local,” said Maldaner’s owner, Michael Higgins. “I’ve been reading about this and thinking about it for a year.”

Higgins talked with beekeeper Arvin Pierce of AC Bees in Lowder, Ill., who set up two wooden-frame hives last month on the stone-covered roof of the three-story building. Each hive has 35,000 to 40,000 honeybees.

Pierce, who captures bee swarms and removes unwanted bee colonies for a living, got the honeybees from Virden, Ill., where a colony had made a home in the wall of a second-floor apartment. He removed them from the apartment and set them up on the downtown roof.

If everything goes well, Pierce expects to collect about 35 pounds of honey and 30 pounds of honeycomb from the Maldaner’s hives in August. Higgins wants to use that honey in salad dressings, salmon glaze and other dishes.

Downtown pedestrians don’t have to worry about being dive-bombed by the flying insects because bees do not sting unless they are protecting their hive from an intruder or are otherwise provoked.

“There already are bees all over town. They’re not looking for someone to sting. They’ll bump into you and go around you,” said Pierce, who tends about 75 hives.

“Their main focus is to collect pollen and nectar to take back to the hive,” said Steve Chard, chief apiary inspector for the Illinois Department of Agriculture. “They forage in nearby trees that bloom or blossom and in yards that have certain plants and flowers.”

Chard also said bees look for food within a three-mile radius.

One-third of the human diet comes from insect-pollinated plants, and the honeybee is responsible for 80 percent of that pollination, according to the U.S. Department of Agriculture. In winter, honeybees stop flying and huddle in their hive to stay warm.

Ernie Slottag, spokesman for the City of Springfield, said he is not aware of any ordinance prohibiting beekeeping within city limits.

Higgins said he was inspired to get into urban beekeeping after reading about restaurants in California and New York that cook with honey from their own colonies.

“This is not a new concept. It’s going on at other restaurants (outside Springfield). I want to draw attention to the interaction between the food supply and what bees provide. It gives people an awareness. The end result is education and sustainability,” Higgins said.

Pierce brings an observation hive and sells honey each Saturday at a farmers market. The Maldaner’s project is the first time he’s put a colony of bees on a rooftop.

“Mike (Higgins) and I are both learning with this one,” Pierce said.

Honey-Mustard Chicken

3 tablespoons balsamic vinegar

3 tablespoons honey

2 generous tablespoons Dijon mustard

2 tablespoons capers

4 boneless chicken breasts

6 cloves garlic

Salt and pepper

1 ½ tablespoons good quality olive oil

Whisk together vinegar, honey, mustard and capers. Set aside.

Wash and pat dry the chicken breasts. Cover breasts, skin side up, with a double layer of plastic wrap and use a meat mallet to flatten them to about ½-inch thickness. This will ensure even cooking.

Smash garlic cloves with edge of a knife to release juices. Dice garlic, and tuck equal portions of it under the skin of the chicken. Salt and pepper breasts generously on all sides and set aside.

Heat oil in 12-inch skillet on medium-high heat. It should be hot but not smoking. Place chicken breasts in pan, skin side down. Cook 5 minutes or until well browned. Turn chicken over and continue cooking.

After 2 minutes, add honey-mustard mixture (it will bubble up and begin to boil quickly). Place lid over chicken, slightly askew. Cook 2 to 4 more minutes until juices run clear or internal temperature hits 160 degrees. Remove chicken to platter, pour juices over it and serve.

Makes 4 servings.

-- “Covered in Honey” by Mani Niall

Simple Heirloom Tomatoes

2 tablespoons extra virgin olive oil

1 ½ tablespoons red wine vinegar

1 to 1 ½ teaspoons honey

½ teaspoon fresh thyme, minced

2 large or 3 medium heirloom tomatoes, about 1 pound

Salt and pepper

Whisk oil, vinegar and honey together. Stir in thyme. Core and slice tomatoes. Lay them on a platter and sprinkle with salt and pepper, to taste. Drizzle with the oil and honey mixture. Let tomatoes sit 15 minutes before serving. Makes 4 servings.